Low Carb Bread in a B&D B600C

I really don't know but it looks like the dough was very stiff. I know nothing about low carb bread so take my advice with a huge grain of salt. 

I haven't used a machine for years but what I do remember is that different selections (regular,whole wheat,etc) will cause different timing for the mix,raise,bake cycles. Also a new machine-even from the same company- may have totally different timings from your old model.

To me, your loaf looks like it rose and then started to fall as it baked or possibly fell as it cooled. To me, it looks like it is overproofed. That would suggest that the final raise cycle is too long (a machine setting over which you probably have no control) or it is proofing to quickly (which may be able to adjust with how much yeast you add).

So my suggestion to immediately affect the next loaf is that you should try to decrease the yeast a bit. However, I still suggest you study the appliance book from the old and new machines and compare the timing of the cycles. Perhaps there are settings you can adjust.

I concur that this looks like it would be a dry and heavy dough, just by the ingredients. Very hard for a machine to mix/knead without burning out. Have you ever tried increasing the liquid?

Does this loaf crumble after the first 24 hours? It would seem to me that the high fiber ingredients would benefit from being able to soak up moisture for a while before being mixed in so it doesn't rob the moisture from the bread after it is baked-causing it to crumble. It would necessitate more water in the recipe and mixing outside the machine.

Have you tried cooling it in the pan on it's side or even upside down (like an angel cake). This allows the fibers to harden before needing to support the whole loaf structure. Cool this way just until it is lukewarm, then de-pan. Might help.

Good luck.

It seems like a "Non Sequitur" too me. You might try looking for recipes or advice on a "Low carbohydrate forum" like this one .........

http://lowcarbfriends.com/

The Fresh Loaf is a wonderfully unique site that has allowed the members to explore and appreciate the natural variety of making bread across continents and cultures and ingredients.  It is a  "how to" forum for anyone making any kind of bread-no matter the ingredients or what the definition of "bread". There are many of the same technical issues in the process. It really opens our eyes to how our differences are just that-different- and not better or worse.

Several years ago, members asked for a few different forum to be added-Baking for special needs and  a Bread Machine forum for members needing advice in these areas.  This post kind of falls between those.

Try a few of the suggestions and get back to the forum on your results. Sometimes you need the forum but sometimes the forum needs you! I'd like to know how it turns out. I have baked Gluten free but never low carb. They seem similar.

It still sounds over proofed. This means it over-rises. The walls of the bubbles are too weak to hold it up so they collapse and the bread sinks in the middle.  Try decreasing the yeast a bit so that in the time the machine gives it to rise, it will rise slower because there is less yeast doing the work. That way it won't over rise.

Keep the water at the increased level.

Because this is a low carb, it might also be that the walls are naturally weaker. I'm not familiar with some of these  ingredients and how they behave. If this is the case, you may want to try what is done for angel food cakes or pannetone (which have a very weak wall structure) and cool them upside down, hanging, until the loaf is cool. The wall becomes a bit more rigid when cool.